For the dressing

Season the chops, then, in a small bowl, mix together the oil, honey, mustard and chopped herbs.Spread the mixture on to the chops and roast for 8 to 10 minutes, depending on how well done you like your lamb.

Meanwhile, bring a large pan of salted water to the boil and add the beans and asparagus. Cook for 2 minutes until they are just cooked, then rinse well in very cold water. Drain well and put in a bowl.

To make the salad dressing, in a small bowl whisk together the vinegar, oil, sugar and salt. Taste and adjust the seasoning accordingly, then pour over the beans and asparagus and toss well. Arrange on a platter and top with mint leaves and lemon zest.